I watched Ratatouille over the weekend (who doesn't love a rat chef named Remy?) and figured I might as well make up a batch of the eponymous French entree for dinner this week. Since I'm lazy, I opted to make it in my slow-cooker, so my version is not quite as tear-inducing (or elegant) as Remy's. But it's still quite flavorful and a great accompaniment to a cold Northern Wisconsin autumn night.
Slow-Cooker Ratatouille v. 2.0 (printer-friendly version)
makes 6-8 servings
1 eggplant, chopped into small cubes
1 zucchini, chopped
1/2 yellow pepper, chopped
1/2 red pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 28-oz can fire roasted diced tomatoes
1 small can low-sodium vegetable juice
1 8 oz can low-sodium tomato sauce
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
2 teaspoons herbes de Provence
1. Add all of the ingredients into a 4-quart slow-cooker bowl. Stir to combine.
2. Cook on low for 4-5 hours.
3. Season with additional salt and pepper if needed.
4. Serve with French bread or over couscous, quinoa, or rice.
makes 6-8 servings
1 eggplant, chopped into small cubes
1 zucchini, chopped
1/2 yellow pepper, chopped
1/2 red pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 28-oz can fire roasted diced tomatoes
1 small can low-sodium vegetable juice
1 8 oz can low-sodium tomato sauce
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
2 teaspoons herbes de Provence
1. Add all of the ingredients into a 4-quart slow-cooker bowl. Stir to combine.
2. Cook on low for 4-5 hours.
3. Season with additional salt and pepper if needed.
4. Serve with French bread or over couscous, quinoa, or rice.
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